Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour

Ufot Evanson Inyang; Winifred Edet Effiong

doi:doi:10.11648/j.ijnfs.20160503.17

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Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour

Ufot Evanson Inyang, Winifred Edet Effiong

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 3)

Received: 9 April 2016 Accepted: 20 April 2016 Published: 3 May 2016

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Abstract

The present study was aimed at assessing the effect of supplementing dried maize ogi with 0, 5, 10, 15 and 20% periwinkle meat flour on the chemical composition and functional properties of the flour blends as well as the sensory properties of the ogi gruel. The result showed that substituting maize ogi with levels of periwinkle meat flour led to significant (p<0.05) increases in crude protein and ash contents ranging from 7.85% and 0.81% in unfortified maize ogi to 14.91% and 2.17% in 20% periwinkle meat flour supplemented ogi, respectively. The crude lipid, crude fibre, carbohydrate and caloric value on the other hand consistently decreased with increasing levels of periwinkle meat flour substitution. The decreases in crude lipid and crude fibre contents were however not significantly (p>0.05) difference from each other. Potassium and magnesium contents significantly (p<0.05) decreased with increasing levels of periwinkle meat flour supplementation. Calcium, sodium, iron and zinc on the other hand consistently increased with increasing levels of periwinkle meat flour supplementation. Bulk density, water absorption and swelling capacities consistently decreased while oil absorption and foaming capacities increased with increasing levels of periwinkle meat flour substitution. Result of sensory evaluation indicates that fortification of maize ogi with up to 10% periwinkle meat flour did not affect the acceptability of the prepared gruel as there was no significant different (p<0.05) with the gruel from 100% maize ogi.

Published in	International Journal of Nutrition and Food Sciences (Volume 5, Issue 3)
DOI	10.11648/j.ijnfs.20160503.17
Page(s)	195-200
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Maize Ogi, Periwinkle Meat Flour, Fortification, Physico-Chemical Properties, Sensory Properties

References

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APA Style

Ufot Evanson Inyang, Winifred Edet Effiong. (2016). Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour. International Journal of Nutrition and Food Sciences, 5(3), 195-200. https://doi.org/10.11648/j.ijnfs.20160503.17

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ACS Style

Ufot Evanson Inyang; Winifred Edet Effiong. Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour. Int. J. Nutr. Food Sci. 2016, 5(3), 195-200. doi: 10.11648/j.ijnfs.20160503.17

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AMA Style

Ufot Evanson Inyang, Winifred Edet Effiong. Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour. Int J Nutr Food Sci. 2016;5(3):195-200. doi: 10.11648/j.ijnfs.20160503.17

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@article{10.11648/j.ijnfs.20160503.17,
  author = {Ufot Evanson Inyang and Winifred Edet Effiong},
  title = {Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {3},
  pages = {195-200},
  doi = {10.11648/j.ijnfs.20160503.17},
  url = {https://doi.org/10.11648/j.ijnfs.20160503.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160503.17},
  abstract = {The present study was aimed at assessing the effect of supplementing dried maize ogi with 0, 5, 10, 15 and 20% periwinkle meat flour on the chemical composition and functional properties of the flour blends as well as the sensory properties of the ogi gruel. The result showed that substituting maize ogi with levels of periwinkle meat flour led to significant (p0.05) difference from each other. Potassium and magnesium contents significantly (p<0.05) decreased with increasing levels of periwinkle meat flour supplementation. Calcium, sodium, iron and zinc on the other hand consistently increased with increasing levels of periwinkle meat flour supplementation. Bulk density, water absorption and swelling capacities consistently decreased while oil absorption and foaming capacities increased with increasing levels of periwinkle meat flour substitution. Result of sensory evaluation indicates that fortification of maize ogi with up to 10% periwinkle meat flour did not affect the acceptability of the prepared gruel as there was no significant different (p<0.05) with the gruel from 100% maize ogi.},
 year = {2016}
}

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TY  - JOUR
T1  - Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour
AU  - Ufot Evanson Inyang
AU  - Winifred Edet Effiong
Y1  - 2016/05/03
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160503.17
DO  - 10.11648/j.ijnfs.20160503.17
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 195
EP  - 200
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160503.17
AB  - The present study was aimed at assessing the effect of supplementing dried maize ogi with 0, 5, 10, 15 and 20% periwinkle meat flour on the chemical composition and functional properties of the flour blends as well as the sensory properties of the ogi gruel. The result showed that substituting maize ogi with levels of periwinkle meat flour led to significant (p0.05) difference from each other. Potassium and magnesium contents significantly (p<0.05) decreased with increasing levels of periwinkle meat flour supplementation. Calcium, sodium, iron and zinc on the other hand consistently increased with increasing levels of periwinkle meat flour supplementation. Bulk density, water absorption and swelling capacities consistently decreased while oil absorption and foaming capacities increased with increasing levels of periwinkle meat flour substitution. Result of sensory evaluation indicates that fortification of maize ogi with up to 10% periwinkle meat flour did not affect the acceptability of the prepared gruel as there was no significant different (p<0.05) with the gruel from 100% maize ogi.
VL  - 5
IS  - 3
ER  -

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Author Information

Ufot Evanson Inyang

Department of Food Science and Technology, University of Uyo, Uyo Akwa Ibom State, Nigeria
Winifred Edet Effiong

Department of Food Science and Technology, University of Uyo, Uyo Akwa Ibom State, Nigeria

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Plain Text BibTeX RIS

APA Style

Ufot Evanson Inyang, Winifred Edet Effiong. (2016). Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour. International Journal of Nutrition and Food Sciences, 5(3), 195-200. https://doi.org/10.11648/j.ijnfs.20160503.17

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ACS Style

Ufot Evanson Inyang; Winifred Edet Effiong. Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour. Int. J. Nutr. Food Sci. 2016, 5(3), 195-200. doi: 10.11648/j.ijnfs.20160503.17

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AMA Style

Ufot Evanson Inyang, Winifred Edet Effiong. Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour. Int J Nutr Food Sci. 2016;5(3):195-200. doi: 10.11648/j.ijnfs.20160503.17

Copy | Download

@article{10.11648/j.ijnfs.20160503.17,
  author = {Ufot Evanson Inyang and Winifred Edet Effiong},
  title = {Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {3},
  pages = {195-200},
  doi = {10.11648/j.ijnfs.20160503.17},
  url = {https://doi.org/10.11648/j.ijnfs.20160503.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160503.17},
  abstract = {The present study was aimed at assessing the effect of supplementing dried maize ogi with 0, 5, 10, 15 and 20% periwinkle meat flour on the chemical composition and functional properties of the flour blends as well as the sensory properties of the ogi gruel. The result showed that substituting maize ogi with levels of periwinkle meat flour led to significant (p0.05) difference from each other. Potassium and magnesium contents significantly (p<0.05) decreased with increasing levels of periwinkle meat flour supplementation. Calcium, sodium, iron and zinc on the other hand consistently increased with increasing levels of periwinkle meat flour supplementation. Bulk density, water absorption and swelling capacities consistently decreased while oil absorption and foaming capacities increased with increasing levels of periwinkle meat flour substitution. Result of sensory evaluation indicates that fortification of maize ogi with up to 10% periwinkle meat flour did not affect the acceptability of the prepared gruel as there was no significant different (p<0.05) with the gruel from 100% maize ogi.},
 year = {2016}
}

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TY  - JOUR
T1  - Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour
AU  - Ufot Evanson Inyang
AU  - Winifred Edet Effiong
Y1  - 2016/05/03
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160503.17
DO  - 10.11648/j.ijnfs.20160503.17
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 195
EP  - 200
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160503.17
AB  - The present study was aimed at assessing the effect of supplementing dried maize ogi with 0, 5, 10, 15 and 20% periwinkle meat flour on the chemical composition and functional properties of the flour blends as well as the sensory properties of the ogi gruel. The result showed that substituting maize ogi with levels of periwinkle meat flour led to significant (p0.05) difference from each other. Potassium and magnesium contents significantly (p<0.05) decreased with increasing levels of periwinkle meat flour supplementation. Calcium, sodium, iron and zinc on the other hand consistently increased with increasing levels of periwinkle meat flour supplementation. Bulk density, water absorption and swelling capacities consistently decreased while oil absorption and foaming capacities increased with increasing levels of periwinkle meat flour substitution. Result of sensory evaluation indicates that fortification of maize ogi with up to 10% periwinkle meat flour did not affect the acceptability of the prepared gruel as there was no significant different (p<0.05) with the gruel from 100% maize ogi.
VL  - 5
IS  - 3
ER  -

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